How to make cream cake rolls

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  1.Take two Separate the egg white and egg yolk in a water-free and oil-free container.

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  2.Add milk, corn oil and 20 grams of fine sugar to the egg yolk, and beat the eggs manually Mix evenly.

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  3. Then sift in the low-gluten flour and stir until smooth without dry flour, but also Do not over mix to prevent the flour from becoming glutenous.

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  4. Add lemon juice and the remaining 40 grams of fine sugar to the egg whites.If you don’t have lemon juice, you can Add a few drops of white vinegar and beat with an electric egg beater until wet peaks form, that is, the tips of the egg whites brought out by lifting the egg beater are hook-shaped.

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  5. Preheat the oven to 165 degrees with upper and lower heat, take 1/3 of the meringue and put it on the egg yolks Mix the mixture evenly with a spatula.

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  6. Pour the mixed batter back into the remaining meringue and continue to stir.Evenly.
  

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  7. Line a baking sheet with oiled paper, pour the mixed batter vertically into the baking pan Smooth the surface of the pan and tap the pan a few times to release large air bubbles.

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  8. Then put it into the middle rack of the oven and bake for about 25 minutes.After taking it out of the oven, turn the baking sheet upside down.On the baking grid, remove the oil paper from the surface and let it warm.

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  9. Add fine sugar to the whipping cream and beat with an electric egg beater at medium speed until ready for mounting Flower texture state.

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  10. Put a piece of oil paper under the cake, and use a knife to cut off the uneven ends of the cake.position, apply cream evenly on top, and the cream at the edge should be thinner.

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  11.Use a rolling pin to roll the cake back up with oil paper, wrap it up and put it in the refrigerator for two days It will take about an hour to shape, take out and cut into small pieces for consumption.

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  12.A delicate and sweet cream cake roll is ready, as an afternoon tea snack Or snacks are great!